Herb and Garlic Infused Roast Chicken with Sun-Dried Tomatoes
Indulge in the exquisite flavors of this beautifully roasted chicken, infused with the delightful combination of marinated sun-dried tomatoes, aromatic fresh rosemary, and fragrant garlic. As the chicken roasts, the skin becomes irresistibly crisp and richly caramelized, providing a wonderful contrast to the juicy, tender meat beneath. With every bite, you’ll experience the savory notes of garlic and herbs harmonizing perfectly with the sweetness of sun-dried tomatoes. Whether you choose to savor the crispy skin or remove it, this roast chicken is sure to be a centerpiece for any occasion and a dish that your family and friends will remember and request repeatedly.
N/A
Servings
550
Calories
8
Ingredients
Ingredients
whole chicken
1 (4-5 lb, cleaned and patted dry)
salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
lemon
1 (cut in half)
marinated sun-dried tomatoes
2 (sliced)
garlic cloves
4 (thinly sliced)
fresh rosemary
1-2 teaspoons (finely chopped)
sugar
1 teaspoon (for sprinkling on the skin)
Instructions
1
Preheat your oven to 450°F (232°C).
2
Rinse the chicken thoroughly inside and out under cold water. Use paper towels to pat it dry completely, ensuring crispy skin during roasting.
3
Generously season the cavity of the chicken with salt and freshly ground black pepper before placing the lemon halves inside.
4
Position the chicken on a rack in a roasting pan, breast side down.
5
Gently run your finger under the skin of the breast and thighs to create space for the filling. Carefully insert the sliced sun-dried tomatoes, thinly sliced garlic cloves, and fresh rosemary between the meat and skin.
6
Sprinkle the exterior of the chicken with salt, pepper, and 1/2 teaspoon of sugar to enhance caramelization.
7
Roast the chicken breast side down in the preheated oven for 30 minutes to achieve an excellent start on browning the skin.
8
After 30 minutes, reduce the oven temperature to 350°F (177°C). Turn the chicken over to be breast side up, sprinkling the breast with the remaining 1/2 teaspoon of sugar.
9
Continue roasting for an additional 30 to 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 160°F (71°C).
10
Once cooked, remove the chicken from the oven and let it rest for 15 minutes to allow the juices to redistribute before carving.
Nutrition Information
32.5g
Fat
2.5g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Herb and Garlic Infused Roast Chicken with Sun-Dried Tomatoes.
What are the main flavor profiles of this dish?
The dish features savory notes of garlic and aromatic rosemary harmonizing with the sweetness of sun-dried tomatoes.
What is the initial oven temperature for roasting?
The oven should be preheated to 450°F (232°C) for the first stage of roasting.
Why is it important to pat the chicken dry?
Patting the chicken dry with paper towels ensures the skin becomes irresistibly crisp during roasting.
What should be placed inside the chicken cavity?
The cavity should be seasoned with salt and freshly ground black pepper, and then filled with lemon halves.
Where do the sun-dried tomatoes and garlic go?
They are inserted between the meat and the skin of the breast and thighs.
How much sugar is used on the chicken skin?
A total of 1 teaspoon of sugar is used to enhance caramelization.
How long is the chicken roasted breast side down?
The chicken is roasted breast side down for the first 30 minutes.
What is the second roasting temperature?
After the first 30 minutes, the oven temperature is reduced to 350°F (177°C).
What is the target internal temperature for the chicken?
A meat thermometer inserted into the thickest part of the thigh should read 160°F (71°C).
How long should the chicken rest after cooking?
The chicken should rest for 15 minutes to allow the juices to redistribute.
What size chicken is recommended?
A 4-5 lb whole chicken that has been cleaned and patted dry is recommended.
How many calories are in a serving?
Each serving contains approximately 550 calories.
What is the protein content of this dish?
This recipe provides 45g of protein per serving.
How many garlic cloves are used?
The recipe calls for 4 thinly sliced garlic cloves.
What type of rosemary is best for this recipe?
Fresh rosemary, finely chopped (about 1-2 teaspoons), is best.
How much fat is in this roast chicken?
The dish contains approximately 32.5g of fat.
How many carbohydrates are in this recipe?
This is a low-carb dish with only 2.5g of carbohydrates.
What kind of tomatoes are used?
The recipe uses 2 marinated sun-dried tomatoes, sliced.
Do I need a special pan for this?
A roasting pan with a rack is recommended to position the chicken correctly.
Can I substitute the lemon?
The recipe specifies 1 lemon cut in half for the cavity to provide moisture and acidity.
When do I turn the chicken over?
Turn the chicken breast side up after the initial 30 minutes of roasting.
Is this recipe suitable for an Italian-themed dinner?
Yes, it is tagged with Italian flavors and uses classic Mediterranean ingredients like sun-dried tomatoes and rosemary.
How do you prepare the chicken before seasoning?
Rinse it thoroughly inside and out under cold water and pat it dry completely.
What happens to the skin during roasting?
The skin becomes crisp and richly caramelized due to the high heat and sugar.
What is the total estimated roasting time?
The total roasting time is roughly 60 to 70 minutes plus 15 minutes of resting.
What should I do if the skin isn't browning enough?
Ensure the initial oven temperature is 450°F and that the sugar has been sprinkled as directed.
Is this recipe considered difficult?
No, it is tagged as an easy chicken recipe.
Where should I insert the garlic and tomatoes?
Gently run your finger under the skin of the breast and thighs to create a pocket for the filling.
Does this recipe include fiber information?
The provided nutritional data shows the fiber content as null.